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1
Preheat oven to 350F.
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2
Spray 12-cup muffin pan with cooking spray.
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3
Bring cranberries and orange juice to a simmer in small saucepan over medium heat.
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4
Remove from heat; let stand 15 minutes.
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5
Drain off excess liquid; set aside.
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6
Sift together flour, baking powder, and salt into medium bowl.
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7
Set aside.
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8
Whisk 6 Tbs.
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9
water into flaxseed meal in small bowl.
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10
Set aside.
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11
Cream margarine, sugar crystals, and orange zest with electric mixer
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12
2 minutes, or until fluffy.
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13
Beat in flaxseed mixture.
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14
Fold one-third of flour mixture into margarine mixture.
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15
Stir in 1/4 cup soymilk.
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16
Repeat, ending with flour mixture.
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17
Fold in cranberries.
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18
Divide batter evenly among prepared muffin cups; sprinkle with sugar crystals.
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19
Bake 25 to 30 minutes, or until tops are golden brown.
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20
Cool in muffin pan set on wire rack.
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21
Dust with confectioners sugar, if using.
